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Creamy Sweet Corn Dip with Spiced Meat Curry Spice Up Your Meals with Our Versatile "Meat Curry Base powder"!  eithee for a yummy weekend and festive cooking idea. Simply delicious, quick & easy meals. “ One amazing Powder, Endless Possibilities !” Whether you’re cooking with chicken, tofu, veggies, or even corn, our Meat Curry Base delivers rich, aromatic flavour in minutes.   Try This Idea: Curried Creamy Corn Dip *Perfect as a dip (great for parties!) *Spread on crackers for easy canapés *Kid-friendly & packed with flavour *Perfect as canapé *Great on rice or in a Wrap or as a side dish *Economical pack 50 grams for up to 1.5 kgs of protein/corn   Order Now: 50g (Try it!) ➔ Shop Small 500g (Stock up!) ➔ Shop Big Curried Creamy Corn Dip - Juicy Australian Corn Sweet, juicy corn finds its perfect match in the warm, aromatic spices of a rich curry. This Creamy Corn Dip is a celebration of that brilliant fusion, transforming humble ingredients into a truly irresistible dish. The natural sweetness of the corn provides a delightful contrast to the savoury, spiced curry base, while the creamy, cheesy sauce creates a luxuriously smooth texture. Best of all, it’s a deceptively wholesome choice; corn is a fantastic source of fibre and antioxidants, making this a dip you can feel genuinely good about serving. It’s the ultimate crowd-pleaser—comforting, flavourful, and a guaranteed hit at any gathering. Perfect Dipping sauce for Entrè - Curried Corn Dipping Sauce Curried Creamy Corn Dip recipe Ingredients: 1 cup Corn 1 tablespoon Butter 3 cloves Garlic 1/4 piece Onion (approx. 1/4 of a whole onion) 1 cup Fresh milk 1 tbspn Sugar (optional to your taste) 1 tbspn @my.blue.tea Meat Curry base powder 3-4 slices Cheese 1/2 tablespoon Chili flakes Quick Kitchen Tip : Feel free to grab a bag of frozen corn to make this even easier. Steam to perfection and the rest is up to you—enjoy creating your perfect dip! Method - Creamy Curry Corn Dip:- Cook the Corn: Begin by boiling the corn until it is tender. Once cooked, drain it and set it aside for later. Sauté Aromatics: In a saucepan over medium heat, melt the butter. Add the finely chopped onion and minced garlic, and sauté for 2-3 minutes until they become fragrant and translucent. Bloom the Spices: Add the MyBlueTea Meat Curry Base powder to the pan. Stir constantly for about one minute until the spices are well incorporated with the butter and aromatics, releasing their full fragrance. Create the Creamy Sauce: Pour in the fresh milk and add the sugar. Stir to combine. Then, add the cheese slices, stirring continuously until the cheese has completely melted and the sauce becomes smooth. Combine and Thicken: Allow the mixture to simmer gently for a couple of minutes until it thickens slightly. Once the sauce is well combined, add the pre-boiled corn to the pan. Final Simmer: Stir everything together until the corn is evenly coated in the creamy curry sauce and heated through. Serve: Remove the dip from the heat. Transfer it to a serving bowl and sprinkle generously with chili flakes for a touch of heat. Enjoy warm with your favourite crackers or bread! Watch our quick recipe video on Curried Corn Dip here :- Versatile Meat Curry Base: Go Beyond Chicken Curry! Discover new ways to use our signature Meat Curry Base. It's the perfect start for a world of delicious and easy meals. Easy enough for a weeknight, elegant enough for a party. Here are your new favourite dishes below:- Turmeric Chicken: Marinated chicken with our Meat curry base and pan fry with onions and capsium. Serve with rice or wrap. Bunny Chow: A classic South African dish featuring a hollowed-out loaf of bread filled with curry. Curry Laksa: A unique fusion, combining the heat of Sambal Tumis with the depth of our Meat curry base powder. (4) Johor Laksa: A flavorful fusion that brings together our rich meat curry base with the aromatic spices of a Rendang. (5) Fusion Bites: Enjoy our Meat Curry Deviled Egg canapés and (6) A twist on the classic Spaghetti Carbonara , reimagined with a little spice from our Meat curry base. Ultimate Drinks Pairing - BONUS Recipe For the ultimate pairing, serve this creamy, spiced Curried Corn Dip with a chilled glass of our Pandan Orange Mojito. The cool, citrusy notes of the mocktail, with its subtle vanilla-like aroma, provide a refreshing contrast to the rich, savory dip, cleansing the palate between every delicious bite. It’s a match made in entertaining heaven—offering a unique and vibrant flavor experience your guests won’t forget. Enjoy! Pandan Orange Mojito Bonus Recipe: Pandan Orange Mojito :- Ingredients 8-10 fresh mint leaves 1/2 lime, cut into wedges 3 oz (90 ml) fresh orange juice 1 oz (30 ml) fresh lime juice 1 tsp Blue Tea's Pandan Liquid Extract (start with 1, then adjust to taste) 1 tsp simple syrup or agave nectar (optional, for extra sweetness) Ice cubes Soda water (club soda), to top up Garnish: Orange wheel, mint sprig Instructions Muddle the Mint and Lime: In a tall glass, add the mint leaves and lime wedges. Using a muddler or the back of a spoon, gently press down to release the mint oils and lime juice. Be gentle to avoid bitter flavors. Add the Flavours: Pour in the fresh orange juice and lime juice. Add 1 tsp of the Pandan Liquid Extract . Stir well. Taste and Adjust: Taste the mixture. If you want a stronger pandan flavor, add the remaining ¼ tsp extract. If you'd like it sweeter, add the optional simple syrup and stir again. Finish and Serve: Fill the glass to the top with ice. Top up with soda water for a refreshing fizz. Give it a gentle stir, garnish with an orange wheel and a mint sprig, and serve immediately. Enjoy your delicious and naturally vibrant creation

In respond to the FDA's ban on artificial colours, we proudly use only natural Pandanus amaryllifolius to create our signature natural green hue. Enjoy a modern twist on our classic Buko Pandan recipe. This updated version uses our Pandan Liquid extract with Coconut Milk Powder, making it a healthier, vegetarian choice. Plus, to meet new FDA guidelines, we've swapped artificial colours for vibrant, natural plant extracts, ensuring your dessert is both beautiful, compliant and for your health purposes. FDA Guidelines Butterfly Pea, Blue Latte The FDA is in line with U.S. Department of Health  and Human Services Secretary Robert F. Kennedy Jr.’s priority to phase out petroleum-based dyes in the nation’s food supply as part of the administration’s broader initiative to Make America Healthy Again. Butterfly pea flower extract, a blue colour that can be used to achieve a range of shades including bright blues, intense purple, and natural greens. Produced through the water extraction of the dried flower petals of the butterfly pea plant, this color additive is already approved for use in sport drinks, fruit drinks, fruit and vegetable juices, alcoholic beverages, dairy drinks, ready to drink teas, nutritional beverages, gums, candy, coated nuts, ice creams, and yogurt. The Traditional Roots of Pandan Buko Pandan Buko is a classic and beloved Filipino chilled dessert, a variation of the ubiquitous Buko Pandan salad. Its background is deeply rooted in the Philippine love for combining simple, fresh, and aromatic ingredients. The dessert's name comes from its two primary components: "Buko," meaning young coconut, which provides a soft, juicy, and slightly sweet flesh, and "Pandan," a fragrant tropical plant whose leaves impart a unique, sweet aroma reminiscent of vanilla, jasmine, and fresh grass. Traditionally, the pandan flavor is infused by boiling the knotted leaves in the liquid base, which often includes coconut cream, sweetened condensed milk, and sago pearls or gelatin cubes. This results in a creamy, refreshing, and visually distinct green dessert that is a staple at fiestas, family gatherings, and holiday celebrations, embodying the taste of Filipino hospitality. Buko Pandan with natural Pandan Powder & Pandan Liquid Extract Modern preparations of Pandan Buko often use Pandan powder and/or Pandan liquid extract for convenience and control. The powder provides a consistent flavour and the Pandan Liquid extract gives a concentrated natural colour when mixed into the creamy base, while a few drops of the potent liquid extract intensify the aroma without altering the consistency. These concentrates make it easy to achieve the dessert's signature taste and vibrant hue at home and it is all naturally plant based goodness. Buko Pandan is easy to make and a crowd-pleaser! This Filipino-style salad with gulaman, young coconut, and tropical palm fruits is creamy and delicious, and makes a great snack or dessert. Perfect for holidays, special occasions, or just any time you need a sweet treat and this hot Summer days or for the festive season. Prep Time: 20 minutes Cook Time: 15 minutes Cooling: 2 hours Total Time: 3 hours Buko Pandan recipe ✨ Ingredients: *2 bars (.70 ounce) green agar-agar, shredded to very small pieces *3 cups coconut juice *1 cup sugar *1 tspn Pandan extract from @my.blue.tea *2 cups shredded young coconut from @ my.blue .tea *1 can (14 ounces) table cream *1 can (14 ounces) sweetened condensed milk 1/2 - 1 tspn @my.blue.tea Pandan Powder (optional) 🐼 = #pinayfoodierecommends Pro-Tips: *Create your own fresh pudding easily using our "Pudding Eaze." *Get creative with toppings! We recommend jelly, black or white boba or a drizzle of coconut palm sugar or our Hawaiian Coconut chips. Quick Buko Pandan Method Make the Jelly: In a pot, combine the shredded agar-agar, coconut juice, and sugar. Bring to a boil, stirring until fully dissolved. Or use store bought jelly. Add Pandan Flavour: Remove from heat. Stir in the Pandan Extract (and optional Pandan Powder for a stronger colour/flavour). Set the Jelly: Pour the mixture into a tray and let it cool completely until firm. Once set, cut into small cubes. Combine Everything: In a large bowl, combine the jelly cubes, shredded young coconut, table cream, and sweetened condensed milk. Chill and Serve: Mix gently until well-combined. Refrigerate for at least 2 hours before serving. Enjoy cold! Beat the Aussie heat the Blue Tea-Filipino way! This chilled Buko Pandan is your secret weapon for a scorching day. So, whip up a batch, kick back, and enjoy a bowl of pure, creamy, and refreshing perfection. Summer never tasted so good. Or grab a Coconut Shake, just ice blend it with Pandan Liquid extract (optiona) to enjoy.

Boo! Is your Halloween menu more 'trick' or 'treat'? This Halloween, trade the typical treats for a sip of something spooktacular! Our new Halloween Coconut Shake is here to cast a refreshing chill on the season. This hauntingly delicious concoction blends creamy Coconut Shake with mystical, silky & milky, creating a potion that’s as fun to look at as it is to drink. It’s the perfect way to add a touch of magic to your festivities and cool down during this unexpectedly warm El Niño season. Ready to give your taste buds a friendly little fright? This Halloween, skip the basic sweets and conjure up a drink that's as fun to make as it is to sip! The tradition of Halloween, with its roots in ancient festivals, has always been a time for transformation, fun, and a little bit of friendly fright. It’s a celebration where creativity takes center stage. At its heart, Halloween is a celebration of creativity and transformation, a time when we play with identity and indulge our imaginations. This drink captures that essence beautifully, allowing you to transform simple, quality ingredients into a show-stopping centrepiece for any gathering. It’s a tribute to the playful, inventive side of the holiday, proving that seasonal flavors can be both spooky and supremely refreshing. Phantom Coconut Shake potion or a Drunk Ghost Coconut Shake Halloween Ingredients: *Ice *50ml Vanilla Vodka *30ml White chocolate liqueur *30g mybluetea Coconut shake diluted in water *15ml fresh lemon juice *Ice cubes *Coconut flakes for rim *Marshmallows for garnish *Ghost made from fondant Instructions: (1) Dip rim of glass in sugar syrup and roll around the rim of a martini glass on coconut flakes to create a spooky effect. (2) Fill a cocktail shaker with ice cubes. Add vanilla vodka, white chocolate liqueur, mybluetea coconut shake powder diluted in water, and lemon juice to the shaker. Shake vigorously for about 15 seconds until well chilled and combined. (3) Strain the mixture into the prepared martini glass. (4) Float a few mini marshmallows on top of the drink. Carefully place edible fondant ghost on glass. Serve immediately. Frozen Phantom Coconut Shake potion - Ice blend method Ingredients *Ice *50ml oz vanilla Vodka *30ml white chocolate liqueur *100gramsl @my.blue .tea Coconut shake powder *350 grams Ice *100ml water *15ml fresh lemon juice *Ice cubes *Coconut flakes for rim *Marshmallows for garnish *Ghost made from fondant Method: (1) Put everything into a blender and whisk till creamy and smooth. (2) Pour into martini glass, decorate with your favourite fondant ghost (3) Serve & enjoy. Want to make a silky, smooth, ice-blended Coconut Shake? Head to our website to grab a Coconut Shake Homekit! It includes everything you need for three easy steps to perfection. Get your kit here: https://www.mybluetea.com.au/diy-kit Let's be real, Halloween is the one time of year when "weird" is the ultimate goal. We're talking about a holiday where people willingly eat "gummy worms" from dirt pudding, decorate their lawns with inflatable skeletons, and bob for apples in a tub of water everyone else's face has been in. It’s a glorious celebration of the strange, where the line between creepy and cute deliciously blurs, and we absolutely wouldn't have it any other way. Black Gojiberry Halloween drink - so special due to it's colour changing effect So, there you have it—your secret potion for a hauntingly good Halloween. We hope this Phantom Coconut Shake Ghost potion brings a chill to your spine and a spell of delight to your celebrations. Don't forget to share your creepy creations with us on social media by tagging @my.bluetea —we can't wait to see the spirits you summon! From our cauldron to yours, have a safe, spooky, and delicious Halloween.

Easy Pandan Kueh Lopes without wrapping in banana leaves Kueh Lopes is one of many favourite breakfast treats among the locals here in Singapore, Indonesia and Malaysia. This kueh is basically glutinous rice wrapped tightly in banana leaves and boiled or steamed. It is served with grated coconut and drizzled with gula melaka syrup ie Gula Melaka is a fragrant, caramel flavoured Malaysian Coconut Palm sugar. This recipe is an easier way to make Kueh Lopes without having to wrap with banana leaves into triangular shape individually and especially if you are a mom of school going children. Try it!! Pandan Kueh Lopes How to make this easy Pandan Kueh Lopes? Ingredients : Pandan Water: 1 tspn Pandan Powder 1 tspn Pandan Liquid extract (for added colour) 1 cup water Glutinous Rice: 2 cups glutinous rice (soaked in Pandan water) 1/3 cup thick coconut milk ½ tsp green food colouring (optional) or use Spinach juice Pandan Kueh Lopis, a Javanese history Traditional Pandan Kueh Lopis The traditional Pandan Kueh Lopis which we published as Ramadan starter - an Indonesian inspired Vegan Pandan Steam cake with Glutinous rice or known as "Kue". Pandan Kueh Lopis (also known as Lopis or Lupis ) is a traditional Indonesian sticky rice cake with deep roots in Javanese culture. Its history is not well-documented in written records but is preserved through oral tradition and its enduring presence in culinary practices. Here’s a brief overview of Kueh Lopis : Ancient Origins: The cake is believed to be centuries old, originating in Central and East Java . It was likely created as a special offering ( sesajen ) for religious ceremonies, village festivals ( selamatan ), and major holidays like Lebaran (Eid al-Fitr) and Syawalan . Symbolic Shape: Its distinctive pyramid or triangular shape, wrapped tightly in banana or coconut leaves, is highly symbolic. The shape is thought to represent a pocket or pouch , meant to hold blessings, gratitude, and good wishes. Name and Meaning: The name "Lopis" or "Lupis" itself is thought to be derived from the Javanese word "lepas" (to be free or finished), signifying the completion of a fasting month or a cycle of work, and the hope for a smooth transition into a new phase. Pandan Evolution: While the basic cake is made from glutinous rice, the widespread use of pandan leaves is a later enhancement that became integral to its identity. The pandan provides a beautiful green colour and a unique, fragrant aroma that makes the dish distinctly Southeast Asian. Enduring Legacy: Today, Kueh Lopis remains a beloved traditional snack ( jajanan pasar ). It is a testament to Indonesia's rich culinary heritage, representing the ingenuity of using simple, local ingredients like glutinous rice, coconut, and palm sugar to create a dessert that is both humble and deeply meaningful. In essence, Pandan Kueh Lopes or Lopis is more than just a dessert; it is an edible piece of Javanese cultural history. Coconut Topping: 1 cup grated coconut ½ tsp salt Palm Sugar Syrup: 1 cup water 2 tbsp sugar 2 pieces (cubes) palm sugar (gula melaka) 1/2 tspn Pandan Liquid extract (for extra fragrance) Pandan Kueh Lopes Enjoy these fragrant, sweet, and sticky delights with a cup of tea! Perfect for sharing with family and friends—a true taste of Asian dessert tradition. Selamat mencuba! (Happy cooking!) 💚

Supercharged Sunrise brekkie with Deep Purple Overnight Oats and Black Gojiberry powder Wake up to a vibrant and powerful start! These Black Gojiberry Overnight Oats are your ultimate make-ahead breakfast, designed to nourish your body from the inside out. We've taken creamy, dreamy oats and infused them with the superfood power of black gojiberry—a berry celebrated for its incredibly high levels of antioxidants that help combat oxidative stress and support radiant skin. Packed with fiber for lasting energy and digestive health, this no-fuss recipe is effortlessly prepared the night before. It’s the perfect, intelligent fuel to transform your busy mornings into a moment of delicious wellness. Black Gojiberry powder Overnight oats These Black Gojiberry Overnight Oats are a delicious powerhouse of nutrition. Whip them up in minutes tonight for a gut-healthy, energy-boosting breakfast that’s waiting for you. Black Gojiberry Overnight oats Ingredients: *I cup rolled oat *2 table spoon yogurt greek *1 cup milk *1 tspn @my.blue.tea Black gojiberry powder *Garnish with fruits of your choice ie strawberries, blueberries, raspberries, mangoes, banana or seasonal fruits Unlock the Power of Black Gojiberry Go beyond the ordinary with Black Gojiberry, a superior superfruit packed with potent antioxidants. These powerful compounds help fight free radicals, supporting healthy aging, glowing skin, and robust immune function. An effortless way to nourish your body from within. The Himalayan Superfood Backed by Science - Benefits of Black Gojiberry Black Gojiberry Overnight Oats Method: Combine: In a mug or jar, add all the ingredients from the list above. Stir thoroughly until everything is well combined. Chill: Cover and place the mug in the refrigerator to rest overnight, or for at least 6 hours. Serve: The next morning, give the oats a good stir. Top with your favorite seasonal fruits—we loved using a mix of fresh blueberries and strawberries! Finish: For a touch of extra sweetness, drizzle with honey, maple syrup, or your preferred sweetener just before serving. Love that recipe? Try it with a splash of ocean-blue color! Just replace the Black Gojiberry with our Blue Spirulina powder to create a visually stunning and equally tasty breakfast. This Blue Spirulina Overnight Oats and Smoothie recipe was created by Raw Chef Yin . For more incredible vegan culinary inspiration, be sure to follow her.

We have "french" Canele and here's another yummy twist with Pandan Today we’re conquering our fears and making homemade croissants and using a healthier option, sourdough. This is made by our Sourdough Queen, Melya. A croissant is a French pastry made from puff pastry in a crescent shape. It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. Pandan Sourdough Croissant by Melya The good news! You need zero fancy equipment and zero special ingredients. If you’re looking for a weekend project, know how to read directions, and crave a fresh homemade pastry (don’t we all?), then stick around. You’ll be rewarded with the BEST treat ever!!! Pandan Sourdough Croissant recipe: Ingredients :- • 200g Petra 6384 + 50g bread flour • 5g instant yeast • 5.5g salt • 5g milk powder • 10g @my.blue.tea Pandan powder • 1 tspn of @my.blue.tea Pandan Liquid extract • 30g sugar • 130g milk (or water and milk, or just water) • 20g softened butter • 130g butter block Pandan Sourdough Croissant Method : Day  1 1. Mix everything except for butter block. Hand knead for for 12 passes (2-3 min) until smooth window pane. 2. Proof for 45 to 60 min until at least double in size. Degas and refrigerate overnight. 3. Make butter block (15cm x 20 cm). Refrigerate. Day 2 4. Degas and freeze the dough to 32F (0C). 5. English Lock-in. Roll dough out to 15cm x 25cm. Align the butter block to one end of the dough so that it covers 4/5 of the dough. Stretch and fold 1/5 of the dough to cover half of the butter block. Fold the remaining 2 layers of dough and butter over dough layer. Insert a cut in the creases of the fold. 6. Roll out to 15cm x 50cm. Trim edges, 3-fold. Roll out to 1 cm. Insert cut in creases. Refrigerate 1 hour. 7. Roll out to 15cm x 50cm. Trim edges, 2-fold. Roll out to 1 cm. Insert cut in creases. Refrigerate 1 hour. 8. Roll out to 30cm x 30-35cm (3-4mm thickness). Freeze for 60 minutes. 9. Defrost room temperature for 5 minutes. Cut and refrigerate triangles (10cm x 30 cm) for 30 min. Shape, eggwash (egg white only) 10. Proof at 80F until jiggly for 2-2.5 hours with warm water bath in oven. 11. Egg wash again, bake at 425F for 10 min, 375F for 15 min How about giving it a further twist, making a savoury Croissant with either Rendang or Sambal Anchovies? A note of appreciation to Caleb for the steps to making a great croissant came from his method. More tips below or follow him on his Instagram - cheatdaycooking --> Let's give 532 a try. 100% hand laminated. Fun fact, 532 is an atypical way of creating the same number of layers as 343. Both are 25 layers. Although I'm not certain that 532 generates less recoil than 343, but it does create less waste because it's easier to roll out the dough when the final fold is a 2 instead of a 3. For the 2-fold, I simply cut the dough in half and stacked them. Do follow Melya on her instagram, for you'll be amazed with her Rendang Sourdough - https://www.instagram.com/melscooksnbakes/ Natural Pandan Croissants in Perth with MyBlueTea Pandan Cream Croissants with Pandan Glaze, Zonts Bakehouse If you aren't game to bake this, head on to Zonts Bakehouse in Perth their Pandan Croissants and Pandan Latte is to die for. They have a lot of varieties of croissants ie red velvet white chocolate, Apple Crumble  croissant wheel, Apple Crumble  croissant wheel and Continental Croissant  Sandwich  filled with Salami, Mortadella, Spinach, Double Cheese and in house marinated Roasted Red Capsicum! We can't wait to be heading to Perth. Zonts Bakehouse is located 2/228 James Street, Northbridge, WA. Enjoy your Pandan Croissant either Pandan Green Tea or Jasmine tea it will be great tea pairing when you have a sweet and delicate desserts, perfect for this Pandan croissant recipe. About Melya Suryanto Butterfly Pea + Turmeric Sourdough simply gorgeous T HE MORE I BAKE, THE MORE I FALL IN LOVE WITH… My name is Melya Suryanto and I fell in love with baking Sourdough during Covid in 2020. I spent hours and hours in the kitchen preparing the dough only for bread to fail when I baked it. So I went looking for a solution and I found it in my home town Semarang, Indonesia. I collaborated with a company specialising in cast iron manufacturing and got them to make 2 cast iron pans that have all the perfect attributes in shape, features and material to cook the perfect Sourdough loaf every time. Stay tuned for this awesome recipe. Another winning recipe by Melya. Rendang Focaccia by Melya Some extra notes from Sally's Baking recipe What is Laminated Dough? Laminating dough is the process of folding butter into dough many times, which creates multiple alternating layers of butter and dough. When the laminated dough bakes, the butter melts and creates steam. This steam lifts the layers apart, leaving us with dozens of flaky airy buttery layers. Just like we do when we make a croissant bread loaf, we’re going to laminate the dough 3 times, which will create 81 layers in our croissants. Yes, 81! Let me paint that picture for you. Start with dough, butter layer, dough = 3 layers Roll it out and fold it into thirds = 9 layers Roll that out and fold it into thirds = 27 layers Roll that out one last time and fold it into thirds = 81 layers So we’re only laminating the dough 3 times, but that gives us 81 layers. When the croissants are rolled up and shaped, that’s one 81 layer dough rolled up many times. So when you bite into a croissant, you’re literally biting into hundreds of layers. Isn’t that SO COOL??? Sources:- https://www.instagram.com/melscooksnbakes/ https://sallysbakingaddiction.com/homemade-croissants/ https://www.instagram.com/p/CQjaZWGpEZW/

Perfect for Any Occasion: Eid Celebrations, Parties & Everyday Feasts! Elevate your celebrations with Nasi Minyak with Chicken in Spicy soy/dark sauce (Daging Kicap Berempah —a fragrant, buttery rice dish paired with sweet-savoury soy-glazed chicken, perfect for Eid feasts, festive gatherings, or cherished family meals. This Malaysian classic, golden classic dish and perfumed with spices, turns any occasion into something extraordinary. Whether you're honouring tradition or simply craving comfort, this dish delivers flavour, symbolism, and heart in every bite. What is Nasi Minyak Nasi Minyak is a Malay dish of fragrant, yellow rice cooked with a little ghee, evaporated milk, spices and Pandan. Nasi Minyak as the Malay equivalent of the Indian/Pakistani pilau rice. There are many Malay families, especially in Malaysia, who still use margarine or vegetable oil when making their nasi minyak. Sometimes, along with ghee, sometimes, on its own. Let’s look at the name first. In Malay and Indonesian, Nasi = rice Minyak = oil Sapi = cow Lembu = also cow Minyak Sapi = ghee There are many Malay families, especially in Malaysia, who still use margarine or vegetable oil when making their nasi minyak. Sometimes, along with ghee, sometimes, on its own. Beef in Spicy Dark Sauce What is Ghee? Ghee, an indispensable ingredient in Pakistani and northern Indian kitchens, is  Clarified Butter , which is pure butter fat. It is obtained by cooking off all the milk proteins and water in butter, resulting in the most aromatic and flavoursome of fats. Nasi Minyak + Chicken in Spicy dark sauce recipe:- Oily Rice (simply version) Ingredients : *2 cups Brasmati rice *1 large brown onion (chop) *1-2 stalk lemongrass (smash) *1 tspn @my.blue.tea Pandan Powder *1 tbsp Ghee *1 cup evaporated milk *1 tbspn tomato sauce (optional) *1 tspn Mushroom seasoning (optional) *1 egg yolk (as yellow food colouring) *1 inch ginger (smash) *2-3 cloves garlic *300ml water *Raising, cashew nuts and fried shallots Aromatics 1 medium onion brown 2 medium cloves garlic 2.5 cm ginger Method: (1) Fry the aromatics (onion, garlic, ginger) and add the meat curry base powder (2) Add the rice (3) Then the water, herb, Pandan powder, tomato sauce and half the evaporated milk and cook away (4) Finish off with evaporated milk and egg yolk then transfer everything over to the rice cooker to cook. Once cook garnish with raisins, cashew nuts and fried shallots. 2 Key Ingredients for Ayam Masak Kicap Berempah You really need just one key ingredient to make Ayam Masak Kicap Berempah. That would be Kicap Manis, or Dark Sweet Soya Sauce! This makes the base flavour of the dish. It adds the perfect combination of salty and sweet, and the dark appetising colour. Another ingredient for this recipe is the dried chilli paste, which adds the actual spice to the dish. It not only adds a lot of delicious roasty spicy flavour, it creates a rich, creamy gravy for the dish. Chicken in Spicy Dark Sauce (Ayam Masak Kicap Berempah) Ingredients: *1-2 red onions                                               } *3 cloves onions                                             } *1/2 inch ginger                                             } to blend (the additional *3 tbsp @my.blue.tea Meat Curry base       } ingredients are optional) *enough water                                                } *1 tspn Kicap Manis / Sweet sauce *1 tspn Soy sauce *1 tspn oyster sauce *1 tspn dried Chilli paste (more if you like it spicy)   Nasi Minyak with Ayam Masak Kicap Berempah / Ghee Rice with Spiced Soy-Glazed Chicken Method - watch this video Unlock endless culinary possibilities with our versatile Meat Curry Base Powder! Perfect for classic curries, creative pasta dishes, canapè and so much more. Check out the delicious ideas below and watch our step-by-step videos on YouTube for inspiration. #CurryWithA Twist 5 Unexpected Ways to Use Our Meat Curry Base 1️⃣ Creamy Corn Curry – Comfort food upgraded with golden spices 2️⃣ Spicy Carbonara – Italian pasta gets a Malaysian kick 3️⃣ Devilled Egg Canapés – Party bites with a curry twist 4️⃣ Hearty Creamy Dhal – The soul-warming staple we donate weekly to Souper Van for those in need ❤️ 5️⃣ Inchi Kabin – Crispy Nyonya fried chicken that’s legendary Which will you try first #CurryWithAHeart (Every purchase helps us feed the community!) WEB: https://www.mybluetea.com   YOUTUBE: https://bit.ly/3QdAvJY TIK TOK: https://vt.tiktok.com/ZSRLPBDh3/?k=1   IG: https://www.instagram.com/my.blue.tea/ FB: https://www.facebook.com/myblueteaAU Spring Specials: Buy 2 Free 1 🌟 Limited Time Offer! Create Restaurant-Quality Dishes at Home 🌟 Stock up on your favourites now—they may not be available for long! Here’s how to transform our bases into incredible meals: Creamy Curry Laksa : Simply combine our Meat Curry Base with Sambal Tumis . Asian Chicken Cacciatore (Ayam Masak Merah) : Sambal Tumis and Passatta . Universal Chilli Crab : Use Sambal Tumis as the perfect spicy, savoury foundation for your seafood. Pro Tip: Satay Sauce Melaka - StyleTransform your satay experience: to several jars of Satay Sauce, add 1 can of chopped pineapples, 500ml water, and 200g of crushed peanuts (optional)+ 1 pack Satay sauce powder (50g). Simmer until thick. This sweet, tangy, and savoury sauce is perfect for dipping, grilling, or drizzling over salads! Grab yours before they're gone!

Want to create show-stopping, Instagram-worthy treats that are actually good for you? 💙 The Magic of Blue Spirulina: More Than Just a Pretty Shade While its mesmerizing azure hue is undoubtedly its claim to fame, blue spirulina is far more than a natural food colouring. This brilliant powder is extracted from blue-green algae and is prized for its high concentration of phycocyanin, a powerful antioxidant that helps combat oxidative stress and supports a healthy immune system. Unlike its green cousin, it boasts a neutral taste, allowing you to infuse your creations with a potent nutrient boost—including vitamins B1, B2, and B3—without any earthy or fishy aftertaste. It’s the perfect way to elevate your wellness routine while creating utterly Instagram-worthy, vibrant dishes and easy Blue Spirulina smoothies. Blue Cloud Smoothie with Blue Spirulina Our Blue Spirulina powder is: ✅ A vibrant NATURAL blue colourant ✅ Packed with antioxidants ✅ Immune-supporting ✅ And has a NEUTRAL taste! No more artificial dyes—just pure, blue magic. ✨ #BlueSpirulina #NaturalColor #Superfood #HealthyBaking" Blue Spirulina Smoothie - Sky Cloud Spirulina Ingredients:- *1 tbs Blue spirulina powder @my.blue.tea *1 pcs banana *1/3 cup milk *1 tbsp sumac *1 tbsp Pandan or Durian Granola (optional) Instructions: Place all ingredients into a blender. Blend until completely smooth. Pour into a glass and enjoy a refreshing, hydrating and you can garnish with fruits or granolas. Enjoy. Nature’s most vibrant blue, without a single artificial dye. 💙✨ Blue Spirulina Smoothie - Tropical Blue Lagoon Smoothie Ingredients: 1 cup coconut water ½ cup frozen pineapple chunks ½ frozen banana 1 tsp Blue spirulina powder 1 tbsp chia seeds (optional, for extra fibre) A squeeze of fresh lime juice Instructions: Place all ingredients into a blender. Blend until completely smooth. Pour into a glass and enjoy a refreshing, hydrating, and tropical blue escape Loved experimenting with Blue spirulina? Explore our entire family of vibrant, all-natural superfood powders Unleash your inner artist and boost your nutrition with our full spectrum of natural superfood powders. Each one is chosen for its vibrant colour and unique health benefits. Continue your culinary journey by exploring: Dragon Fruit Powder: For stunning pink shades and a subtle berry sweetness. Butterfly Pea Powder: For a magical color-changing effect in drinks and desserts. Black Goji Berry Powder: For a powerful antioxidant boost and a deep, dramatic blue-purple hue. Pandan Extract: For a warm, vanilla-nutty aroma and vibrant green colour. Pure Purple Sweet Potato Powder (Our best seller!): For a rich, creamy texture and deep natural purple hue. We love seeing what you make! Tag [@ my.blue .tea ] in your photos for a chance to be featured on our page. Thanks for reading, and enjoy your vibrant health!

Have you tried Malaysian Chicken Chop? Treat Dad to this iconic Malaysian Twist: Fragrant Chicken Chop with Pandan & Lemongrass This Father’s Day, treat Dad to a delicious and aromatic Malaysian-style Chicken Chop , infused with the fragrant notes of Pandan (screwpine leaf) and lemongrass . This dish is crispy on the outside, juicy on the inside, and packed with Southeast Asian flavours that make it extra special, similar to a snitzel only better!! The History of Malaysian Chicken Chop Malaysian Chicken Chop is a beloved Western-inspired dish that has been localized into Malaysian cuisine, blending colonial influences with local flavours. Its origins trace back to the British colonial era (19th–20th century), when Western-style dishes were introduced to Malaya (now Malaysia). Over time, Malaysian chefs adapted the dish by incorporating Asian spices, sauces, and cooking techniques, creating a unique fusion dish that remains popular today, particularly in the Hainanese kopitiam / cafes. Pandan Lemongrass Chicken Chop Key Influences & Evolution: British Colonial Roots The original "chop" concept comes from British "chops" (cutlets or grilled meats). British settlers and expatriates in Malaya introduced dishes like grilled or breaded meats with gravy , similar to British steak or chicken chops. Hainanese Adaptation Many early Malaysian chefs were Hainanese migrants , who worked as cooks for British households and colonial clubs. They reinterpreted Western dishes using local ingredients, leading to the birth of Hainanese Western food , including Hainanese Chicken Chop. Localization & Malaysian Flavours Malaysian Chicken Chop evolved with sweet, savoury, and spicy sauces (like black pepper, mushroom, or chili sauce). Ingredients like Pandan, lemongrass, soy sauce, and Worcestershire sauce were added for a distinct Malaysian twist. The dish is typically served with fries, coleslaw, baked beans, or mashed potatoes —a nod to British-style plating. Popularity in Kopitiams & Restaurants By the mid-20th century, Chicken Chop became a staple in Malaysian kopitiams (coffee shops) and Western food stalls . Today, variations include: Grilled or fried versions Black pepper or mushroom sauce toppings Spicy Malaysian-style marinades Why Is It Special? Unlike traditional Western chops, the Malaysian version is bolder in flavour , often marinated with Asian spices and served with rich, tangy sauces. It reflects Malaysia’s multicultural culinary heritage—combining British, Hainanese, and Malay influences into a uniquely Malaysian comfort food. This dish is said to be originated as a quick recipe by the chicken lovers. In olden times, people use to consider chicken chop a nice way to utilize their leftover meat rather than discarding it due to lack of refrigeration facility. But of late, this dish has become one of the most popular fast foods all over the world. Pandan Lemongrass Chicken Chop with rice (added twist our Calamansi and Ginger juice) Pandan Lemongrass Chicken Chop Malaysian style Ingredients: *3 chicken whole legs, deboned and cut each into 2 slices Marinade *2 stalks Lemongrass (chopped finely) *15g @my.blue.tea Pandan Leaf Liquid extract *1 tspn @my.blue.tea Pandan Leaf Powder *20g Sugar *5g Salt *25g Fish sauce *20g Ginger Juice *10g Garlic juice *1tbsp Cornstarch *1 tbsp Worcesterhire sauce *1 tsp light soy sauce Salad + more (optional):- *Lettuce, sliced thinly *Purple Cabbage, sliced thinly *Carrot, sliced thinly *Tomatoes *Green peas *Sauteed onions *Potato chips Pandan Lemongrass Chicken Chop Method (1) Mix chicken chops with marinades. Marinate in the fridge for minimum 4 hours or overnight. (2) Heat up 1/2 cup oil, pan-fry chicken chops on both sides till brown and well cooked. (3) Dish up and drain well. Serve hot with salad. (4) You may heat up the balance of the marinade and use it as chicken chop sauce (see below). Chicken Chop or Chicken Steak Chicken Chop is the Malaysian homegrown western dish. It is partially western because it is either cooked like steak on the grill or deep-fried like KFC chicken. It is also served with a cream sauce. Chicken Chop Sauce Prepare a quick and easy mushroom sauce Chicken chops are usually serve with homemade brown sauce and black pepper sauce. However, it maybe practical to make it at home but it maybe time-consuming. Instead, get store bought mushroom sauce or black pepper sauce. However here ’s a simple mushroom sauce you can prepare in just 15 minutes. Saute some chopped garlic in a pan with some oil. When the garlic becomes aromatic, remove it and add the sliced onion. Saute the onion until tender and translucent. Return the garlic to the pan.  Add the mushroom and sauté for another minute. Add about half a cup of store-bought chicken stock , plus 3 tbsp of whipped cream. When it returns to a boil, mix 1 tsp of cornstarch with 4 tbsp of cold water to form a slurry. Pour the slurry into the pan to form a thick gravy. Then season with salt and freshly ground black pepper. Finally, add about 1/4 tsp of dark soy sauce to darken the color of the sauce. Serve the chicken chop with the mushroom sauce poured over the top. Time-Saving Tip: Use store-bought mushroom or black pepper sauce for an even quicker fix—just heat and drizzle! Enjoy your fuss-free, restaurant-style Malaysian Chicken Chop at home! 😊🍗 Enjoy Pandan Lemongrass Chicken Chop with a glass of cool iced tea for the Spring/Summer season here soon. New now available in 1.0Kg pack of Butterfly Pea tea (but for limited time only). A Perfect Pairing: Crispy Chicken Chop & Blue Tea There you have it—a deliciously crispy Malaysian Chicken Chop , fragrant with Pandan and lemongrass, served with a creamy mushroom sauce that’s quick enough for any home cook. Whether you’re celebrating Father’s Day  or simply craving comforting flavours, this dish brings together the best of Malaysian-Western fusion. Butterfly Pea tea + Lychees and Strawberries Butterfly Pea Strawberry iced teaBlue Tea + Lychee/Strawberries This recipe requires : *Butterfly Pea flowers (use 2 tspn Butterfly Pea flowers into 500ml water) *Strawberries *Soda Water *Ice cubes *Garnish with mint leaves *Sweetener of your choice ie honey, maple syrup or sugar or none Beat the Chill with a Warm Cup of Blue Tea! ❄️☕ Can you believe it snowed in Guyra, NSW early this month? It was the deepest snowfall in the Northern Tablelands since 1984.  There's no better way to warm up from the inside out than with a vibrant, soothing mug of our Blue Tea . Made from 100% natural butterfly pea flowers, it's the perfect caffeine-free comfort drink to boost your alkalinity in your body. Stay warm, everyone! Complete the meal with a glass of vibrant blue tea , it's the earthy, slightly floral notes of Butterfly pea flower tea or optional Lady in Red-Roselle tea make it a wonderful palate cleanser after the rich, savoury chicken. Plus, its stunning indigo hue adds a touch of elegance to your dining table—just like this dish deserves! Pro Tip: For an extra-special twist, serve your blue tea chilled with a squeeze of lemon —it’ll magically turn purple , or add in alkaline to turn it green or yellow --> making your meal as Instagram-worthy as it is delicious. Rendang it!! Rendang Chicken Chop - give it a twist and go viral with us on our Instagram @my.blue.tea Happy cooking, and cheers to good food (and tea)! 💙🍽️

Inchi or Inche Kabin is a Nyonya Fried Chicken cuisine, heritage food #Throwback to the good times in Melbourne with our friends at the Peranakan Association Melbourne ! 🥢✨ At Taste of Nyonya-Melbourne , we had the pleasure of sharing the secrets behind the beloved Inchi Kabin —a fragrant, crispy Nyonya-style fried chicken—thanks to the talented Karen Tan Chatwin . What an unforgettable day of cooking, laughter, and celebrating the rich flavours of Peranakan cuisine with an amazing community. Who else misses this? 😍 Here's our version of Inchi Kabin recipe with Meat Curry base. Inchi Kabin history "Inchi Kabin” is a highly unusual name for deep fried chicken! Apparently “inchi kabin” used to be known as Encik Kabin, which means Mr. Cabin. The peculiar name of this dish is perhaps derived when the cook in the ships would call the sailor or Captain ( Encik/Inchi ) from the cabin ( Kabin ) down for the meal when the chicken was ready.  It is basically a twice-fried chicken seasoned with mild aromatics and matched with a sauce that includes Worcestershire sauce.  Its mild nature and the use of the English seasoning are telltale signs that this dish is an adaptation for the Western palate, most likely British since they ran Penang island for a long period of time. Peranakan or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences. There is also Peranakan Indians, also known as the "Chitty" or "Chitty community," were a unique group that emerged in early Penang and Singapore through the intermarriage of Indian traders (particularly Tamil) and local Malay women. Inchi Kabin fried chicken at the event (roasted) Inchi Kabin - Nyonya Fried Chicken Recipe Ingredients: *1kg chicken (cut into pieces) *Oil for deep frying Seasoning: *50 grams @my.blue.tea Meat Curry base powder *1 tsp salt *50 grams @my.blue.tea coconut milk powder (diluted in water) *a handful of Coriander roots chopped *1-2 tspn five spice powder (optional)   Note : Inche Kabin or Inchi Kabin normally uses bigger pieces of chicken like thighs and drumsticks Authentic Inchi Kabin with dipping sauce Inchi Kabin Dipping sauce: *1 red chilli, seeded and cut into strips *Juice of half a calamansi lime (use lime or lemon, optional) *1 tsp sugar (optional) *1 tsp dry mustard *3 tbsp Worcestershire sauce ##Optional use Borneo Hot Sauce (Green Harvest) Method: (1) Marinate the chicken with the Meat Curry base with Coconut milk powder for 3 hours, advisable to marinade overnight. (2) In a frying pan, deep fry the seasoned chicken until ¾ cooked and let cool. (3) Heat the oil again till very hot and deep fry for approximately 1 minute or when sizzling subsides. Remove the chicken. Allow the oil the heat up again and repeat process, twice till very crisp and golden brown. (4) Mix the dipping sauce in a small bowl and serve the fried chicken with it. NYONYA COOKING Nyonya cooking is a the result of beautiful fusion of Chinese ingredients and the unique spices and cooking techniques of the Malay and Indonesian communities. This blend creates Peranakan interpretations of Malay and Indonesian cuisine, known for their tangy, aromatic, spicy, and herbal flavours. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang.   Key ingredients in Nyonya cooking include : coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, PANDAN leaves (Pandanus amaryllifolius), belachan (shrimp paste), tamarind juice, lemongrass, torch ginger bud, jicama, fragrant KAFFIR LIME LEAF, rice or egg noodles and cincaluk – a powerfully flavoured, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice,  fried fish  and other side dishes. CONTRASTS IN NYONYA COOKING Nyonya cooking features regional variations that reflect local influences. Dishes from Penang, located in northern Peninsular Malaysia, often incorporate Thai elements, with a more generous use of tamarind and other sour ingredients.   In contrast, dishes from Singapore and Malacca display stronger Indonesian influences, such as the use of coconut milk. A classic example is laksa, a spicy noodle soup that comes in two versions: the tangy asam laksa from Penang and the creamy coconut milk-based laksa lemak from Singapore and the southern regions of Peninsular Malaysia. Examples of Nyonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf; Ayam Buah Keluak, a distinctive dish combining chicken pieces with nuts from the  Pangium edule or kepayang tree  to produce a rich sauce; and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together. NYONYA DESSERTS / NYONYA KUIH or CAKES An assorted platter of Nyonya Kuih Nyonya desserts feature a delightful array of colourful cakes (kuih) and sweet, sticky treats. These desserts often highlight the use of natural ingredients like Pandan, coconut, and rice flour, resulting in vibrant Flavours and textures. Popular kuih include  kuih lapis , a layered cake with a rich Pandan flavour, and  Kuih Talam , a coconut and Pandan dessert with a soft, pudding-like consistency. Other favourites include  ondeh-ondeh , chewy balls filled with palm sugar and coated in grated coconut, and  putu mayong , steamed rice cakes filled with sweet coconut. These desserts are not only visually appealing but also carry the essence of Nyonya culture, blending traditional techniques with a variety of local flavours. Perfect for celebrations or simply to satisfy a sweet tooth, Nyonya desserts are a true testament to the culinary artistry of this unique cuisine. We can't wait to reunite with our friends at Peranakan Melbourne! Until then, savour this beloved recipe—'Inchi Kabin,' a crispy, fragrant Nyonya fried chicken classic.

Discover the Art of Pandan - Pandan MasterClass Spend an afternoon learning, tasting, and winning awesome Pandan products! Join us and co-host with AMSA (the Australian Malaysian Singaporean Association) for a unique celebration of Pandan —where you’ll discover its vibrant flavours, learn from expert chefs, bakers, and business owners , and maybe even take home some delicious treats! 🎯 What to expect: ✔ Live demos & secret tips from Pandan specialists ✔ Tastings of signature pandan desserts, drinks, and more ✔ Fun contests & giveaways with exclusive prizes Don’t miss this chance to dive into the World of Pandan—whether you're a foodie, home cook, or just curious! 📍 Location: Pyrmont Community Centre, Sydney 📅 Date & Time: 3rd August 2025, Sunday 🎟 Registraion starts from 11.00am Class starts: 11.45am Get PANDAN-ed with our Chefs Grab your tickets NOW! Enjoy five delicious recipes from five different experts! Introducing Chef Gunawan Wu Gunawan Wu is a highly regarded professional pastry chef and the chef-owner of Gazoz Café & Restaurant. With a deep passion for culinary artistry and an unwavering commitment to quality, Gunawan has built a reputation for Chef Gunawan, owner of Gazoz excellence in both traditional and modern pastry techniques. His creative approach to flavour, texture, and presentation has made Gazoz a standout destination for food lovers seeking an elevated dining experience. As a hands-on owner, Gunawan brings his extensive industry experience into every aspect of the business, from menu development to kitchen leadership. His dedication to using premium ingredients and delivering exceptional customer service reflects his philosophy that great food should be both memorable and meaningful. Gunawan continues to innovate and inspire in the hospitality scene, combining culinary craftsmanship with heartfelt hospitality to create a unique and welcoming atmosphere at Gazoz. For inspiration and daily dose of Chef Gunawan, follow him on his Instagram awi_wu ! from left - Pandan Macaron, Durian Bomb Alaska and Dragon fruit Madeleines Craving more delicious ideas? Follow Chef Gunawan (@AwiWu) on Instagram and discover his recipes on our Chefs' page! Try some of Chef's unique recipe ie Durian Bomb Alaska and Dragon fruit Madeleine's . Tina Chua, Thermomix Consultant Get PANDAN -ed with Tina Chua Sydney based Thermomix consultant; loves making nyonya food, breads and anything homemade. Tweaker of recipes and adventurous cook. Thermomix Consultant since 2017. Fluent in English and Bahasa. Moderately competent in 3 dialects of Chinese. Learning Spanish via Duolingo for 2&half years. Mum of two, head chef at home, loves cooking for friends and family. Hates wastage and loves recycling & upcycling. Terrible in the garden. Contact via Facebook Page Tina Chua Thermomix Consultant , Instagram Oriental Cravings . As a Thermomix Consultant, I love to nurture the curiosity of any cook towards their love of the Thermomix and help anyone who want to achieve confidence with their machine. Don’t miss Tina’s live Pandan Kaya demonstration at the Pandan MasterClass with the newest Thermomix T7! Watch as she reveals her secrets to making this creamy, fragrant coconut jam—and get a chance to taste it fresh from the kitchen! Get PANDAN -ed with Chef Yeson & May of Maykery Bakery 🌿 Meet Chef Yesen Lorenzo – Pandan Masterclass!  🌿 Join Chef Yesen , a culinary expert trained in Western cuisine and pastry arts in Sydney, as he reveals the secrets behind crafting vibrant Pandan Capelletti from scratch and how to Pandan-ed it. ✨ What you’ll learn: How to infuse Pandan powder into pasta dough for colour & fragrance Chef’s pro tips for perfect texture (no more mushy noodles!) Pairing ideas: Tropical sauces or classic Italian twists? What's Capelletti? Capelletti are delicate Italian 'little hats' of pasta, stuffed with savoury meats and cheese— here’s Chef Yesen Lorenzo’s expert take on this classic dish! Pandan Capelletti with Chicken & Mushroom filling by Chef Yesen and Pandan Icing or fresh cream on Pandan Chiffon cake by Maykery 🌿 Learn the Art of Pandan Icing & decorating with May from Maykery! Join May , the talented owner of Maykery Bakery , as she shares her secrets for crafting the perfect Pandan Icing to adorn a fluffy Pandan Chiffon Cake . Known for her generosity in teaching and stunning creations, May has been a cherished partner at our exhibitions, wowing crowds with her healthy, beautifully decorated cakes . 📍 Craving a taste? Order her creations from Maykery01 in Western Sydney and follow her on Instagram! Chef Sangeetha of Sangee's Kitchen We invited Sangeetha, the Chef behind Sangee's Kitchen to offer participants or anyone to pre-order lunch since it maybe a long day for some. Chef Sangee appeared with Adam Liaw on SBS Food's show "The Cook Up with Adam Liaw," watch it on SBS Food website Sangeetha with Adam Liaw on SBS on Demand in Season 5, Episode 2 of "The Cook Up" on SBS Food and SBS on-demand. Come and enjoy our delicious Malaysian dishes! Authentic flavours made with love (A)  Tomato Rice Set – $16  Ayam Masak Merah  Cucumber Pineapple salad (B) Nasi Briyani Set – $20  Kambing Curry/Mutton  Egg, Raita + Papadum Rose Bandung is available at $6.00 (Chef Sangee may give it a twist ie Pandan Bandung a go!)   Limited portions – PRE ORDER early! Follow @sangeeskitchen for more updates Pandan Ice Cream 🌴🍨 Kickstart Your Pandan Adventure and Skip the Store—Whip Up Healthier Pandan Ice Cream at Home! Don’t miss the first session of our Discover the Art of Pandan class, where our in-house ice cream wizard Chris will teach you how to craft creamy Pandan Coconut Ice Cream from scratch— Say goodbye to artificial flavours and hello to creamy, homemade Pandan Coconut Ice Cream —packed with natural ingredients and that signature tropical aroma. Once you try Chris’s foolproof method, you’ll never go back to store-bought! ⏰ Starts at 12:00 PM sharp! 🎟 Grab your spot now —limited seats available for this sweet masterclass with special 15% savings use coupon code - Pandan15 !

Want an easy, energizing snack with a taste of the tropics? In celebration of our Pandan MasterClass on 3rd August 2025 at the Pyrmont Community Centre with MyBlueTea and AMSA, why not put your new skills to the test? Whip up these vibrant Pandan Energy Bars and taste the magic of this versatile ingredient! 🌿✨ These vibrant Pandan Energy Bars are a delicious, plant-powered snack inspired by Southeast Asian flavours! Naturally sweetened, packed with wholesome ingredients like oats, coconut, and nuts, and infused with fragrant Pandan, they’re the perfect boost for busy days. Vegan, gluten-free, and no-bake, these chewy yet crunchy bars come together in minutes—ideal for a quick breakfast, post-workout fuel, or an anytime treat. One bite, and you’ll taste the tropical aroma of pandan in every energizing bite! Pandan Energy Bars Pandan Energy Bar:* Makes 8 bars Ingredients: *Rolled oats 1.5 cup *Almonds 1 cup *Maple syrup 4tbsp *Peanut butter 3/4 cup *Protein powder 2tbsp *Pink salt 1/2 tsp * Pandan powder 2tbsp @ my.blue .tea *Cranberry- chopped, for topping ✔ Fast fuel ✔ Better than store-bought ✔ Tastes like sunshine 🌞 1. Quick & Convenient Fuel – Perfect for busy days, workouts, or travel when you need instant energy. 2. Packed with Nutrients – Loaded with fiber, healthy fats, and plant-based protein to keep you full and focused. 3. Naturally Energizing – Made with wholesome ingredients (no refined sugar!) for sustained energy without the crash. "Plus, the aromatic pandan adds a tropical mood boost!" Pandan Energy Bar Method: (1) Grind almond and rolled oats to a coarse mixture. (2) Add all other ingredients and combine well until the mixture sticks together. (You may adjust maple syrup to any sweetness of your preference) (3) Transfer the mixture to a lined square baking pan and press down firmly and evenly. (4) Refrigerate overnight to set properly. (5) Remove the baking pan from the freezer and pull out the parchment paper to remove the nut and date mixture. Transfer to a cutting board and cut into desired size #Pandanpower from left Pandan Kiwi Smoothie, Pandan Smoothie bowl and Pandan Energy balls There you have it—your new favourite homemade energy bars with a fragrant Pandan twist! 🌿✨ Easy, wholesome, and bursting with tropical flavor, these no-bake treats are your perfect on-the-go snack. Whip up a batch today, and let us know how you enjoyed them—tag us with #PandanPower so we can see your creations! Craving more Pandan magic? Check out our [ Pandan Kaya Toast recipe ] or [ Pandan Smoothie Bowl ] next! Happy snacking! 😋"